Pumpkin Walnut Cake Recipe - Allrecipes.com
Pumpkin Walnut Cake Recipe
  • READY IN ABOUT hrs

Pumpkin Walnut Cake

Recipe by  

"Pumpkin pie cake with butter and walnut topping."

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Original recipe makes 18 servings Change Servings
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  • PREP

    20 mins
  • COOK

    50 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
  2. In a large bowl, mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice, and salt. Transfer mixture to the prepared pan. Pour dry yellow cake mix over the mixture, sprinkle with walnuts, and drizzle with melted margarine.
  3. Bake 35 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 15 minutes, until a toothpick inserted in the center of the cake comes out clean.
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Reviews More Reviews

Dec 02, 2008

Delicious, as always. I've made this several times. Usually with Yellow cake mix, but i've used White and Vanilla and it's been about the same each time--always a hit! I usually don't invert it, but it's great either way. And definitely even better with a dollop of whipping cream. Also, i mix about 3/4 cup of the cake mix into the pumpkin mixture--I think it gets rid of that mushy texture the pumpkin otherwise tends to have. I made half with pecans (was out of walnuts) and half with no nuts. Everyone agreed it was much better with the nuts. I used 4 tsp of Pumpkin Pie seasoning, and it wasn't too much...could have even used more. and i only used 6 tbsp of butter-it was plenty.

 
Jan 12, 2007

I used brown sugar instead of white and pecans because it is what I had on hand. I baked it for 15 minutes longer than called for and it turned out wonderfully.

 

26 Ratings

Nov 17, 2003

I made this recipe exactly as stated. The flavor was delicious but the cake was somewhat wet and mushy. What am I doing wrong?

 
Oct 20, 2006

Super easy to make! Delicious, but I think mine needed to bake longer being that's it was a little squishy at the bottom.

 
Nov 10, 2005

Wow, I just made this for a potluck and sneeked a bite out of the corner. Wonderful. I did not use 7/8 cup of margarine as the recipe called for but only used 7/8 stick (7 Tbs) of margarine. It worked out great. Thanks.

 
Dec 23, 2010

Yum! Outstanding dessert and I loved the use of the walnuts. I wouldn't changed anything about this dessert at all. The baking time was right on for me.

 
Dec 31, 2002

This is the BEST holiday cake ever!! I doubled the ingredients and baked it in a huge roaster-sized pan, and it turned out beautifully! I took it to our large Christmas gathering of family & friends, and everyone raved and demanded some to leave with. Simply divine and so easy. This is my new "traditional" dessert for the holidays from now on!

 
Aug 29, 2002

Very good... I used pecans instead of walnuts which worked great.

 

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Nutrition

  • Calories
  • 386 kcal
  • 19%
  • Carbohydrates
  • 39.6 g
  • 13%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 23.7 g
  • 37%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 412 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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